Tag Archives: Paleo

Savory & Sweet Roasted Chicken Breast

The Paleo diet has been working very well for me.  It’s been almost a year, and I still feel great.  I’m much more energetic than I used to be, my skin and smile are brighter, and I’ve steadily decreased the waist size of my jeans.  I mostly experiment with recipes online, but occasionally like to get creative in the kitchen.  Today, I decided to experiment with a savory/sweet dish.  I don’t have any experience cooking with fruit, so we’ll see how well this turns out.

Ingredients:

  • Boneless, skinless chicken breast (x2)
  • Favorite seasonings
    • Coarse sea salt
    • Pepper
    • Onion powder
    • Paprika
    • Garlic powder
  • Trimmed green beans
  • One honeycrisp apple, sliced however you want
  • One tablespoon of ghee

For some reason, I don’t have the patience to measure seasonings and stuff out, so season your chicken breasts to your own liking.

Now, here’s how I’m throwing it all together:

  1. Preheat oven to 425 degrees.
  2. Slice your apples, so they’re ready to go when you need them in step 7.
  3. In a cast iron skillet (my new favorite method of cooking), heat a tablespoon of ghee on high until the pan is smoky.
  4. Season your chicken breasts and throw them onto your skillet, turn the heat down to a medium heat, and brown both sides.
  5. After browning on both sides, about 3 minutes on each side, transfer them to a plate.
  6. Throw your green beans onto the skillet, add pinch of salt and pepper, and toss for about 2 minutes.
  7. Add your sliced apples.
  8. Place your chicken breasts on top of the bed of apples and green beans.
  9. Pop into your preheated oven for 20 to 25 minutes.

This dish turned out GREAT!  The chicken was juicy and flavorful.  The apples were a nice touch.  Next time, I think I may add some bacon to the green beans and apples.

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Paleo Pumpkin Cookies

I never intended for this blog to be a cooking/baking blog, but I’ve been having so much cooking and creating delicious foods that fit my new lifestyle. Losing 56 pounds and feeling so much better has been a huge motivator. While I do love a fresh piece of fruit after a delicious, healthy meal, I sometimes crave some of my favorite junk foods. So far, I’ve made pumpkin brownies, and now I’m trying pumpkin cookies. I love pumpkin, no matter what season it is.

Ingredients:

  • Coconut oil – 2 tbsp melted
  • Eggs – 3
  • Vanilla extract – 2 tbsp
  • Maple syrup – 1/4 cup
  • Pumpkin purée – 1 can (15oz)
  • Coconut sugar – 1/4 cup
  • Almond flour – 1 cup
  • Coconut flour – 1 cup
  • Baking soda – 1 tsp
  • Almond milk – 1/2 cup
  • Pumpkin Spice – 1 tbsp
  • Cinnamon – 1 tbsp

Let’s Get Started:

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, whisk together the coconut oil, eggs, vanilla extract, maple syrup, and almond milk.
  3. Add pumpkin purée, pumpkin spice, and coconut sugar and mix well.
  4. Stir in both types of flour.
  5. The mixture should be nice and gooey. Spoon out into golf ball-sized balls and space evenly on a parchment-lined cookie sheet.
  6. Place on the middle rack of your oven and cook for about 10 to 15 minutes.
  7. Once done, let cookies cool on a cooling rack. Cookies should be nice and soft. If you want crunchier cookies, let them cool on the cookie sheet.
  8. DEVOUR THEM!!!

Give these a try and let me know what you think. I hope you enjoy them!!

Paleo Treats

Something a little different for my neglected blog…

Josh’s Paleo Pumpkin Autumn Oat Things

Ingredients:

3/4 cup Almond Flour

3/4 cup Arrowroot Powder or Coconut Flour

1 1/2 tsp Baking Powder

2 cups Coconut Sugar

12 tbsp Coconut Oil

3/4 tsp Salt

1 cup Gluten Free Rolled Oats

1 cup Pumpkin Purée

1/2 cup Cacao Nibs

2 tbsp Vanilla Extract

1/2 cup Almonds (Whole or sliced)

1 Egg

2 tbsp Strong Coffee (room temp)

1 tsp Pumpkin Spice

Instructions

1. Preheat oven to 350 degrees and grease a casserole dish with Paleo-friendly oil (i used coconut oil). Line with parchment paper.

2. In a medium bowl, whisk almond and arrowroot flours and baking powder. Set aside.

3. In a medium saucepan, melt the coconut oil and add coconut sugar over medium heat. Stir often. Once mixture is well combined, set aside and let cool. When mixture is cooled (room temp), add egg, vanilla, and salt.

4. In a large mixing bowl, combine the coconut oil/sugar mixture with rolled oats, coffee, pumpkin spice, and pumpkin purée. Add flour/baking powder mixture, cacao nibs, and almonds and stir together.

5. Pour evenly into casserole dish and bake for 20 to 25 minutes. Use a toothpick to test the middle. If done, toothpick should come out clean.

6. Let them cool. Cut and enjoy.